Why generations of Mancunians have loved Kabana for over 40 years

For more than four decades, Kabana has been a cornerstone of Manchester’s food scene, quietly serving up some of the best food in the city.

Located on Back Turner Street in the Northern Quarter, this unassuming restaurant has built a loyal following, with regulars queuing out the door for its famous ‘rice and three’ and signature slow-cooked dishes.

It’s a place where generations of Mancunians have gathered for a quick, hearty meal, and its continued success just goes to show that you don’t need all the bells and whistles of a high-end swanky restaurant, you just need great food, simple traditions, and unwavering consistency.

Kabana

Kabana was founded in 1982 by Ashraf Iqbal, and today, his son Rizwan Ashraf carries on the family legacy. The restaurant first catered mainly to Manchester’s South Asian community, as the area was once a bustling hub of the rag trade.

Factories filled the surrounding streets, and Kabana was a reliable lunch spot for workers in need of a quick, filling meal. But as the years passed and the Northern Quarter transformed into the trendy, creative neighbourhood it is today, Kabana’s customer base grew to include a wider audience.

“We used to cater mainly for the Asian community,” Rizwan explains, “but now we probably get more English customers than Asian. People have developed a taste for spice, and they know good food.”

The magic of rice and three

Rice and Three is a dining experience unique to Manchester. The concept is simple: a plate of rice, served with a choice of three curries, all scooped unceremoniously onto the plate canteen-style. The tradition has deep roots in the city, and while Kabana may not have been the first to serve it, it has certainly perfected it.

At Kabana, the curries are cooked fresh daily, with eight options available at any given time. The menu rotates, but staples include rich lamb nihari, aromatic chicken masala, and channa (spiced chickpeas). Each dish is generously spiced and packed with deep, layered flavours, reflecting years of refining recipes and cooking techniques.

The restaurant also serves a selection of grilled meats, including its famous chicken kebabs and deeply spiced lamb chops, which are charred to perfection on a charcoal grill. Served with cooling yoghurt, tamarind sauce, and crisp onions, they’re a must-order for any first-time visitor.

A Northern Quarter institution

Despite its no-frills setup, Kabana has become a Manchester institution. The restaurant is only open during lunch hours, and from 12 to 5 pm, it’s packed with a mix of office workers, builders, students, and longtime regulars. The pace is fast; most customers are in and out within 15 minutes, yet the experience is anything but rushed. There’s a sense of camaraderie, of shared understanding among those who appreciate a proper, honest meal.

One of the biggest testament to Kabana’s success is its loyal customer base. “We’ve got people who come here on Christmas Day,” Rizwan said. “They order the day before, and they have a curry on Christmas.” That kind of dedication speaks volumes.

The secret to 40 years of success

What has kept Kabana going strong for over 40 years? According to Rizwan, it’s all about the food. “It’s just the taste,” he said. “People know what they’re getting, and they keep coming back because the taste is great.”

The combination of affordability, consistency, and authenticity has made Kabana a place people return to time and time again. Its longevity is a rarity in an industry where trends come and go, and even well-loved restaurants struggle to survive.

Yet Kabana has remained true to itself, never chasing fads or trying to reinvent the wheel. It simply does what it has always done: serve excellent food at a reasonable price.

The one dish to rule them all

If Rizwan had to pick one dish from the menu to eat for the rest of his life, he wouldn’t hesitate. “The Sunday special,” he says, referring to the slow-cooked lamb stew, or hari. “It’s cooked all night, and it’s probably our most famous dish. I think it’s got a great flavour.”

The idea of a dish simmering for hours, developing deep, rich flavours, perfectly encapsulates what makes Kabana special. It’s about patience, tradition, and an unwavering commitment to quality.

Why you should try Kabana

For those who haven’t yet experienced Kabana, Rizwan has a simple suggestion: “Just walk past and see the queues. Pop your head in and have a look. If You like this style of food, you can’t go wrong here!”

It’s hard to argue with that. Whether you’re a lifelong fan of rice and three or a newcomer to the tradition, Kabana is a place that embodies the best of Manchester’s food scene: honest, unpretentious, and utterly delicious.

You can check out Kabana on Instagram here